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I recently kegged a coffee stout. I used the cold brew method and didn't boil or anything afterwards. I added it when I racked to the keg. Coffee is pretty acidic and I boiled the water prior, so I doubt there was anything living in there. If by chance it did, I will find out as the keg ages...

I've done it before with no issues. The amount of sediment would depend on how much you transferred to the bucket and if you dry hopped. Personally I have only had sediment go up to the spigot's level on my bottling bucket (I use it as a fermenting bucket sometimes) on a couple IPAs that were...

US05 is very forgiving. You might get some off flavors if the temp is ~72-73, but nothing that is too terrible or will ruin the beer. A really easy way to help control temperature is to get a rope bucket with some water and throw your fermenter in there. Add ice if you need to cool it down. I...

What yeast are you using? US-05 or similar?

I'm going to try this with a future batch. I don't have a clean enough area to actually open ferment (damn spiders), but this might bring some of the esters that I want. Can't wait to hear about it when it is carbed up. :rockin:

It seems like most of the time I am really happy that I don't have kids and a super cool GF that pretty much lets me do what ever I want. We will probably never have kids, so I don't see my situation changing anytime soon. :ban: I usually brew every other or third weekend so ~20 batches a...

Make a sour with them :rockin: I wouldn't use them for anything late or dry hopping. Maybe just some thing simple that isn't supposed to have much if any hop flavor, or something (like a sour) that is going to take a long time to age where the hops will degrade anyway.

Yeah that is infected... let it ride!

I'd go all-grain first if I had to do it over again (still only did 2 full extract batches). There is just more control over what you are doing and it doesn't have to be expensive. BIAB and a single converted cooler batch sparge system are both cheap and easy ways to get into all grain. All...

My worst was by far a cinnamon roll inspired beer that SWMBO decided would be a good idea. It was only my 2nd recipe I had devised, and I did not succeed. It was a conglomeration of ingredients that just didn't work well together, and I found out I am slightly allergic to cinnamon. :( I don't...

I did the two extract batches that were with my kit that I ordered. After that I went all grain on everything except some small experimental batches here and there (learned lesson from a very bad beer). IMO the basics are not hard to pick up for all grain. The first batch or two may not be...

This. Your water looks pretty good from what we know. Some minor adjustments to it with gypsum and calc chloride should do the trick without much else. IMO the 2 tsp of gypsum would be way too much for my taste. Just a semi-educated guess without running it through a calculator, .75tsp of...

Could be how many times the bucket dance was done... once or twice may not be as much as shaking, but 3-4 times might give the same saturation as shaking for a couple minutes? Edit: On the podcast the container to container was apparently double pitched, so it should be thrown out of the...

This is probably one of those topics where you will get a ton of different answers. IMO it is over thought on the vast majority of beers and if you are using dry yeast is probably not even necessary. I have done the stirring, shaking, bucket dance, degasser, siphon and let splash, and pure O2...

I would be interested to see your water profile as well. Seems like a lot of salts are being added. With my water I only use a touch of a few salts (very rarely over half tsp) to fit the style of beer I want to brew and a touch of acid to bring down the PH if I need to. As long as the water...

I have a few mason jars with some. It is a little trubby, but is only a 2nd generation and was from a batch in the middle of June. The beer wasn't noticeably infected in anyway.

I'd guess both beers are fine, but the only way to really know is to ride it out. Most of the off flavors that can happen from temperatures being to hot, happen in the first few days to maybe a week. On the yeast, I'm not a person who would know much about the yeast and bottling as I keg 90% of...

I thought we just had one of these. ;) In that thread I said I was a ~C brewer with some beers being much better than that and some worse. Comparing myself to craft beer is a different story though. I follow the same line of thinking that there are a lot of average or worse craft beers out...

Lots of places are out there. MoreBeer tends to have everything, but I don't like their customer service (personally had a few issues). I have yet to have an issue with Northern Brewer, but I don't buy much equipment from them. Ritebrew has always treated me well. For hops I like to go through...

It depends on the hops, but I have dry hopped with up to 4 different varieties of hops (Pliny clone) and that came out great (as it should). Most of my APA/IPAs have had 2 or 3 varieties dry hopping. You just have to pick ones that play well together.